Spaghetti Puttenesca

130g dried spaghetti
4 small campari tomatoes (or roma), pureed
50g onions
100g thin sliced ham, diced
1/4 cup chicken stock
1 clove garlic
1 oz asiago cheese
1 tsp olive oil
pinch red pepper flakes.
5 or 6 fresh basil leaves, sliced into strips
salt/pepper

Cook pasta until just before al dente. If package says to cook 10 minutes, cook 7 minutes and remove from water. Set aside.

Heat a saute pan over medium heat. Add about 1 teaspoon olive oil. Add onions and ham to pan, it should sizzle. Saute until ham is just starting to brown. Add garlic, and stir about 10 seconds. Add pureed tomatoes and chicken stock. Add red pepper flakes. When sauce starts to simmer, add pasta and stir. Stir in pan while pasta absorbs the sauce. When the sauce is nearly completely absorbed, add the basil. Stir until you can smell the basil. Turn off the heat Stir grated asiago. Crack fresh black pepper.

Serve on plates. Sprinkle a little salt over the top, and crack fresh pepper.

Serving Size: 2

Number of Servings: 2

Recipe submitted by SparkPeople user VHALKYRIE.